Pizza Calzone Tips and Delicious Variations Recipe

Introduction

Calzones are a delightful twist on classic pizza, offering a handheld pocket filled with rich sausage, savory tomato sauce, and a blend of cheeses. This recipe guides you through making perfect calzones from scratch, complete with tips for delicious variations.

Ingredients

• 3 1/2 cups (420g) all-purpose flour, plus more for dusting
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups (360ml) warm water (105-115°F)
• 2 tablespoons olive oil, plus more for greasing
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 pound Italian sausage, removed from casings
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups (about 6 ounces) shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 egg, beaten (for egg wash)

Instructions

1. Step 1: Activate the yeast by dissolving the sugar and yeast in the warm water. Let it stand for 5-10 minutes until foamy.
2. Step 2: Add olive oil to the yeast mixture. Gradually mix in the flour and salt until a shaggy dough forms.
3. Step 3: Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Adjust flour or water as needed.
4. Step 4: Lightly grease a bowl with olive oil, place the dough inside, turn to coat, cover, and let rise in a warm place until doubled, about 1-1.5 hours.
5. Step 5: Meanwhile, heat olive oil in a skillet over medium heat. Cook the onion until softened, about 5 minutes, then add garlic and cook 1 minute more.
6. Step 6: Add Italian sausage, breaking it up as it browns and cooks through. Drain excess grease.
7. Step 7: Stir in oregano and red pepper flakes if using. Add crushed tomatoes, sugar, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.
8. Step 8: Remove from heat and let the filling cool slightly.
9. Step 9: In a bowl, combine mozzarella, ricotta, Parmesan, and fresh basil.
10. Step 10: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
11. Step 11: Punch down the risen dough and divide it into 4 equal parts on a floured surface.
12. Step 12: Roll each piece into a 10-12 inch circle.
13. Step 13: Spread about 1 cup of sausage mixture on one half of each circle, leaving a 1-inch border. Top with 1 cup of cheese mixture.
14. Step 14: Fold the dough over the filling to create a half-moon shape. Seal edges by pinching or crimping with a fork.
15. Step 15: Brush the calzone tops with beaten egg and cut slits to release steam during baking.
16. Step 16: Bake on the prepared sheet for 20-25 minutes until golden and heated through.
17. Step 17: Let calzones cool for a few minutes before serving.

Tips & Variations

• For a vegetarian option, replace sausage with sautéed mushrooms and spinach.
• Add extra fresh herbs like oregano or thyme for a more aromatic filling.
• Use whole wheat flour for a nuttier, healthier crust.
• Brush calzones with garlic butter after baking for extra flavor.

Storage

Store cooled calzones in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes to restore crispness. You can also freeze them before baking; thaw overnight and bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made a day ahead and refrigerated. Let it come to room temperature before shaping and baking.

What can I use instead of Italian sausage?

You can substitute ground beef, turkey, or a plant-based sausage alternative depending on your preference.

Pizza Calzone Tips and Delicious Variations Recipe

Print Recipe

★★★★★

4.9 from 71 reviews

This recipe guides you through making classic Italian pizza calzones at home with a flavorful sausage and tomato filling combined with a melty cheese blend. Learn to make the dough from scratch, prepare a hearty sausage tomato sauce, stuff and seal the calzones, then bake them to golden perfection for a comforting meal or snack.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 calzones 1x
• Category: Baking
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 3 1/2 cups (420g) all-purpose flour, plus more for dusting
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups (360ml) warm water (105-115°F)
• 2 tablespoons olive oil, plus more for greasing

Filling Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 pound Italian sausage, removed from casings
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Cheese Mixture

• 1 1/2 cups (about 6 ounces) shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil

Finishing

• 1 egg, beaten (for egg wash)

Instructions

1. Activate the Yeast: In a large bowl, dissolve the sugar and yeast in warm water between 105-115°F. Let it stand for 5-10 minutes until foamy, indicating the yeast is active.
2. Combine Wet and Dry Ingredients: Add 2 tablespoons olive oil to the yeast mixture. Gradually add the flour and salt, mixing until a shaggy dough forms either using a wooden spoon or hands.
3. Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Adjust the flour or water as needed to reach the right consistency.
4. First Rise: Lightly grease a large bowl with olive oil. Place the dough inside, turning to coat. Cover with plastic wrap or kitchen towel and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
5. Cook the Sausage: While the dough rises, heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chopped onion for about 5 minutes until softened. Add minced garlic, cooking for an additional minute until fragrant.
6. Brown the Sausage: Add Italian sausage to the skillet, breaking it up with a spoon. Cook until browned and fully cooked, then drain excess grease.
7. Simmer the Sauce: Stir in dried oregano and optional red pepper flakes. Add crushed tomatoes, sugar, salt, and black pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally to meld flavors.
8. Cool the Filling: Remove the skillet from heat and allow the sausage tomato mixture to cool slightly before assembling.
9. Combine the Cheeses: In a bowl, mix shredded mozzarella, ricotta, Parmesan, and chopped fresh basil until well combined.
10. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
11. Divide the Dough: Punch down the risen dough to release air. Turn it onto a floured surface and divide into 4 equal portions.
12. Roll Out the Dough: Roll each piece into a 10-12 inch circle, working on a floured surface to prevent sticking.
13. Add the Filling: Spread about 1 cup of the cooled sausage filling over half of each dough circle, leaving a 1-inch border. Top with about 1 cup of the cheese mixture.
14. Fold and Seal: Fold the other half over the filling to make a half-moon shape. Pinch or crimp edges tightly with fingers or a fork to seal well and prevent leaks during baking.
15. Egg Wash and Vent: Brush the tops generously with beaten egg. Cut a few small slits on top of each calzone to allow steam to escape while baking.
16. Bake: Place calzones on the prepared baking sheet and bake for 20-25 minutes until golden brown and filling is hot and bubbly.
17. Cool Slightly: Remove from oven and let calzones cool for a few minutes before serving to avoid burns and allow flavors to settle.

Notes

• You can substitute Italian sausage with ground beef or turkey for a leaner option.
• Allowing the filling to cool before assembly prevents dough from becoming soggy.
• Crimping the edges tightly ensures the calzone stays sealed during baking.
• The egg wash gives the calzones a beautiful golden and shiny crust.
• Feel free to customize the cheese mixture with your favorite cheeses or add vegetables like spinach or mushrooms.

Keywords: pizza calzone, Italian calzone, homemade calzone, sausage calzone, baked calzone, stuffed pizza dough, easy calzone recipe